Identification and characterization of indigenous microbes and their enzymes during pepper retting process

Zainizam, Bin Zawawi. (2008) Identification and characterization of indigenous microbes and their enzymes during pepper retting process. [Final Year Project Report] (Unpublished)

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The purposes of this research are to identify and characterize the bacteria or combination of bacteria tbat produce tbe highest concentration ofpectinase, capable for application in enzymatic retting for pericarp removal to produce white pepper. It is conducted by isolating and cbaracterizing the pectin degrading bacteria from water retting process of pepper berries. Tbe bacterium that produces the highest concentration of pectinase was screened by observing the presence of the balos on the LB + pectin media, stained with the iodine-potassium iodide solution. Halos clearance zone produce by PDB I is Ilmrn, while PDB 2 is 14mrn and PDS 3 is 5mrn. Then, tbe selected bacteria colonies were characterized and identified using Gram stain technique and molecular technique. After that, a series of fermentation were conducted where the result show that the consortium of PDS I, PDB 2 and PDB 3 bacteria colony completed the retting process at the fastest rate with 88.6% pericarp removal on day 3 and lOil"Io pericarp removal on day 4. The PDB 2 bacteria strain was identified as the best producer ofpectinase in this researcb.

Item Type: Final Year Project Report
Additional Information: Project Report (B.Sc.) -- Universiti Malaysia Sarawak, 2008.
Uncontrolled Keywords: pectinase, pectin degrading bacteria, white pepper, pepper retting process, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, undergraduate, research, Universiti Malaysia Sarawak.
Subjects: Q Science > Q Science (General)
Q Science > QR Microbiology
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Gani
Date Deposited: 13 Sep 2019 07:21
Last Modified: 29 Sep 2021 15:04

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